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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp.
Samurailatpam Sanjukta, Srichandan Padhi, Puja Sarkar, et al.
Food Research International (2021) Vol. 141, pp. 110161-110161
Closed Access | Times Cited: 86

Showing 1-25 of 86 citing articles:

Bioactive Peptides from Skipjack Tuna Cardiac Arterial Bulbs: Preparation, Identification, Antioxidant Activity, and Stability against Thermal, pH, and Simulated Gastrointestinal Digestion Treatments
Wei-Wei Cai, Xiaomeng Hu, Yumei Wang, et al.
Marine Drugs (2022) Vol. 20, Iss. 10, pp. 626-626
Open Access | Times Cited: 111
Eighteen Novel Bioactive Peptides from Monkfish (Lophius litulon) Swim Bladders: Production, Identification, Antioxidant Activity, and Stability
Sheng Yan, Wanyi Wang, Ming‐Feng Wu, et al.
Marine Drugs (2023) Vol. 21, Iss. 3, pp. 169-169
Open Access | Times Cited: 105
Bioactive peptides derived from fermented foods: Preparation and biological activities
Qingyan Guo, Pengfei Chen, Xianggui Chen
Journal of Functional Foods (2023) Vol. 101, pp. 105422-105422
Open Access | Times Cited: 49
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
D. M. J. B. Senanayake, Peter J. Torley, Jayani Chandrapala, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 635-635
Open Access | Times Cited: 44
Identification, structural characterization, and molecular dynamic simulation of ACE inhibitory peptides in whey hydrolysates from Chinese Rushan cheese by-product
Guangqiang Wei, Teng Wang, Yiyan Li, et al.
Food Chemistry X (2024) Vol. 21, pp. 101211-101211
Open Access | Times Cited: 16
Novel umami peptides from tilapia lower jaw and molecular docking to the taste receptor T1R1/T1R3
Shiyan Ruan, Liping Sun, Xiaodong Sun, et al.
Food Chemistry (2021) Vol. 362, pp. 130249-130249
Closed Access | Times Cited: 76
Structure identification of walnut peptides and evaluation of cellular antioxidant activity
Jinping Wang, Junmei Liu, Afiya John, et al.
Food Chemistry (2022) Vol. 388, pp. 132943-132943
Closed Access | Times Cited: 61
Characterization of ACE inhibitory and antioxidant peptides in yak and cow milk hard chhurpi cheese of the Sikkim Himalayan region
Md Minhajul Abedin, Rounak Chourasia, Loreni Chiring Phukon, et al.
Food Chemistry X (2022) Vol. 13, pp. 100231-100231
Open Access | Times Cited: 50
Optimized production of keratinolytic proteases from Bacillus tropicus LS27 and its application as a sustainable alternative for dehairing, destaining and metal recovery
Liya Merin Stanly, Mridul Umesh, Anish Nag, et al.
Environmental Research (2023) Vol. 221, pp. 115283-115283
Closed Access | Times Cited: 37
A comparative study of fermented buffalo and camel milk with anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular interactions: In vitro, in silico and molecular study
Ruchita Khakhariya, Amar Sakure, Ruchika Maurya, et al.
Food Bioscience (2023) Vol. 52, pp. 102373-102373
Closed Access | Times Cited: 35
Preparation and characterization of duck liver-derived antioxidant peptides based on LC-MS/MS, molecular docking, and machine learning
Xiankang Fan, Yun Han, Yangying Sun, et al.
LWT (2023) Vol. 175, pp. 114479-114479
Open Access | Times Cited: 29
Production and characterization of bioactive peptides in fermented soybean meal produced using proteolytic Bacillus species isolated from kinema
Reena Kumari, Nitish Sharma, Sangita Sharma, et al.
Food Chemistry (2023) Vol. 421, pp. 136130-136130
Closed Access | Times Cited: 27
Study on the sweetening mechanism of aroma compounds in yangshan peach using sensory analysis, molecular docking, and molecular dynamics simulation techniques
Zuobing Xiao, HuiLei Qu, ChengTing Mao, et al.
LWT (2023) Vol. 191, pp. 115562-115562
Open Access | Times Cited: 23
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation
Muhammad Salman Farid, Rameesha Anjum, Yiping Yang, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104529-104529
Closed Access | Times Cited: 13
Identification and virtual screening of novel salty peptides from hydrolysate of tilapia by-product by batch molecular docking
Hongjun Ren, Jingxuan Zhou, Huixian Fu, et al.
Frontiers in Nutrition (2024) Vol. 10
Open Access | Times Cited: 12
Bioactive proteins and antioxidant peptides from Litsea cubeba fruit meal: Preparation, characterization and ameliorating function on high-fat diet-induced NAFLD through regulating lipid metabolism, oxidative stress and inflammatory response
Li Li, Yumei Wang, Xiaoyan Zeng, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 136186-136186
Closed Access | Times Cited: 10
“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages
Jyoti Prakash Tamang
Journal of Applied Microbiology (2021) Vol. 133, Iss. 1, pp. 145-161
Closed Access | Times Cited: 52
Production and characterization of bioactive peptides from rice beans using Bacillus subtilis
Srichandan Padhi, Rounak Chourasia, Megha Kumari, et al.
Bioresource Technology (2022) Vol. 351, pp. 126932-126932
Closed Access | Times Cited: 35
Antioxidative, antimicrobial and anti-inflammatory activities and release of ultra-filtered antioxidative and antimicrobial peptides during fermentation of sheep milk: In-vitro, in-silico and molecular interaction studies
Jodhani Keyur Ashokbhai, Bethsheba Basaiawmoit, Sujit Das, et al.
Food Bioscience (2022) Vol. 47, pp. 101666-101666
Closed Access | Times Cited: 34
Production and characterization of bioactive peptides in novel functional soybean chhurpi produced using Lactobacillus delbrueckii WS4
Rounak Chourasia, Loreni Chiring Phukon, Md Minhajul Abedin, et al.
Food Chemistry (2022) Vol. 387, pp. 132889-132889
Closed Access | Times Cited: 31
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Jyoti Prakash Tamang
Journal of Ethnic Foods (2022) Vol. 9, Iss. 1
Open Access | Times Cited: 30
Whey valorization by microbial and enzymatic bioprocesses for the production of nutraceuticals and value-added products
Rounak Chourasia, Loreni Chiring Phukon, Md Minhajul Abedin, et al.
Bioresource Technology Reports (2022) Vol. 19, pp. 101144-101144
Closed Access | Times Cited: 29
Identification of Antioxidant Peptides Derived from Tilapia (Oreochromis niloticus) Skin and Their Mechanism of Action by Molecular Docking
Yueyun Ma, Dandan Zhang, Mengqi Liu, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2576-2576
Open Access | Times Cited: 28
Antioxidant capacity and antitumor activity of the bioactive protein prepared from orange peel residues as a by-product using fungal protease
Samia A. Ahmed, Hanan A. A. Taie, Walaa A. Abdel Wahab
International Journal of Biological Macromolecules (2023) Vol. 234, pp. 123578-123578
Closed Access | Times Cited: 21
Modification of a Novel Umami Octapeptide with Trypsin Hydrolysis Sites via Homology Modeling and Molecular Docking
Kunya Cheng, Shang Wang, Yian Wang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 13, pp. 5326-5336
Closed Access | Times Cited: 19
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